John Myers
Baked Powdered Chicken on Flat Walnut Noodles
The perfect baked powdered chicken on flat walnut noodles recipe with a picture and simple step-by-step instructions.
- 1 lb Chicken breasts
- 1 piece Red pointed peppers
- 1 piece Leek
- 1 piece Onion red
- 1 piece Onion white
- 1 piece Diced carrots
- 200 g Tomatoes happened
- 3 piece Garlic cloves pressed
- 8 piece Ribbon noodle nests
- 5 piece Chopped walnuts
- 0,01 g Saffron threads
- 0,5 tsp Red hibiscus curry
- 0,5 packet Baking powder
- 2 cl Fish sauce
- 4 cl Soy sauce
- 1 Cup Red wine medium quality wine
- 0,25 liter Chicken broth
- Rapeseed oil
- Butter
- Salt
- Pepper
- Cut the meat into bite-sized pieces, mix with baking powder and let soak in the garlic, soy sauce, fish sauce and red wine for at least 3 hours in a cool place.
- To prepare, take the pieces of meat out of the marinade, dry them well, season with salt / pepper and sear them all over in a pan.
- Simultaneously cook the vegetables until they bite in another pot, deglaze with the meat rind, season with the hibiscus curry and saffron, add the tomato, stock, pieces of meat and bring everything to the boil again.
- Chop the walnuts and sprinkle under the ribbon noodles that have been cooked in the meantime and tossed in butter and serve with the meat sauce.
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